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Hambleton Bakery

West Bridgford

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The award-winning Hambleton Bakery is to open in West Bridgford in April.

Hambleton Bakery, which took the title of Britain's Best Bakery in the 2012 ITV show of the same name, will open a new shop on Melton Road on Friday 25th April.

Hambleton Bakery is famed for its artisan breads which include Sourdough, Spelt and Rye as well as delicious savouries, cakes and desserts. Head Baker, Julian Carter, is a 10th generation baker and was crowned Baker of the Year at the Bakery Industry Awards in 2013.

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  • LocalEditorNottingham

    01-May-2014 Report

    Hambleton offers tasty English artisan bread, savouries and cakes, baked in Rutland, from a shop at the Melton end of the Melton Road shops in West Bridgford. Worth a visit for high quality ingredients, grown-up flavours and some child-friendly rolls and treats.

    Hambleton Bakery West Bridgford invited us to their launch day on the 25th April. Mumsnet Nottingham's local editor happily accepted a bag full of baked goods with the promise of a review.

    Hambleton Bakery was established in Rutland in 2008 to supply Hambleton Hall and Hart's Nottingham, which West Bridgford sits conveniently between. The Melton Road shops are already quite a foody cluster, with delis, takeaways and a fishmonger that supplies Hart's, with strong local and lunch-time trade.

    Hambleton's ethos, espoused by head baker Julian Carter, concerns quality, local and seasonal ingredients and traditional methods. Bread is prepared using the sourdough and beer barm techniques, taking up to 24 hours, instead of factory-made bread's one or two. Flour, free-range eggs, cheese and seasonal vegetables are from Rutland and nearby counties. Chocolate and olives do come from further afield. It's the kind of baking you might try at home, with the kind of ingredients you'd like to choose but with, in our case anyway, more consistent results and daily availability.

    So, what did the stuff taste like? Our tasting panel consisted of one hobby baker, one happy consumer and one toddler. As any Bake Off viewer would expect, the bread's bubbles were even, the rise, shape and texture excellent. The sour dough is properly sour-tasting, the ‘local loaf' distinctly wheaty, hoppy, dense and was successful fresh with soup and toasted. The manchet rolls were lovely, like delicate, lighter-weight brioche and went down well with the toddler.

    From the savoury range we tried a cheese straw and a ploughman's parcel; both soft and tangily cheesy. From the cakes, an Eccles cake was fruity, sticky and flaky, coconut macaroons melting and sweet, a lemon cake light and delicate, while the chocolate brownie was dense and extremely, richly chocolatey.

    Altogether the flavours are direct, distinctive and quite ‘grown up', the bread's taste not buffered by sweetness, preservatives or the airy mushiness characteristic of packaged loaves. It's more substantial – there's just more food in it. Hambleton's espouse the nutritional qualities and digestibility of their breads.

    These are products to be bought fresh, though the bread keeps well and are supplied daily, any remainders discarded. Hambleton's prices are ‘artisan' but not outrageous. This isn't a tourist shop or luxury brand, it's a local bakery. A traditional English bakery; no Saturday morning croissants but plenty of tasty, filling bread, lunch-time savouries and decadent cakes.

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